GREEK EGG ROLLS WITH SPINACH AND FETA

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GREEK EGG ROLLS WITH SPINACH AND FETA

Yield: 10 servings

Source: " The Best Diabetes Cookbook " by Younker

Info:

http://diabeticgourmet.com/book_archive/details/25.shtml

INGREDIENTS

- 2 teaspoons vegetable oil

- 2 teaspoons minced garlic

- 3/4 cup diced onions

- 1-2/3 cup diced mushrooms

- 1 teaspoon dried oregano

- Half package (10 ounces) frozen chopped spinach, thawed and drained

- 2 ounces feta cheese, crumbled

- 10 egg roll wrappers

DIRECTIONS

Preheat oven to 425 degrees F.

Spray a baking sheet with vegetable spray.

In nonstick skillet, heat oil over medium-high heat.

Add garlic, onions, mushrooms and oregano; cook for

5 minutes or until softened. Add spinach and feta; cook,

stirring, for 2 minutes or until well mixed and cheese melts.

Keeping rest of egg roll wrappers covered with cloth to

prevent drying out, put one wrapper on work surface with

a corner pointing towards you. Put 2 tablespoons of the

filling in the center. Fold the lower corner up over the

filling, fold the two side corners in over the filling

and roll the bundle away from you.

Place on prepared pan and repeat until all wrappers are

filled. Bake for 12 to 14 minutes until browned, turning

the egg rolls at the halfway point.

Nutritional Information Per Serving (1 egg roll):

Calories: 132, Carbohydrates: 22 g, Fiber: 1 g,

Protein: 5 g, Fat: 3 g, Sodium: 251 mg, Cholesterol: 8 mg

Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat

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